Spring Salad with Tarragon Vinaigrette

Preparation

1. Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
2. Bring 1 inch of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. Drain and place under cold running water until cooled.
3. Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). Remove the garlic from the dressing, stir to combine and drizzle over the salads.

Tips

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Recipe Nutrition:

Per serving: 358 calories; 26 g fat (4 g saturated fat, 15 g mono unsaturated fat); 287 mg cholesterol; 9 g carbohydrates; 23 g protein; 4 g fiber; 485 mg sodium; 834 mg potassium

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (45% dv), Calcium (30% dv), Iron (20% dv)

12 Carbohydrate Servings

Exchanges: 2 vegetable, 3 medium-fat meat, 2 fat

Contributed by: EatingWell.com